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How to make vegan pancakes

How to make vegan pancakes

Traditional egg-based pancakes are a no-no for vegans – but never fear, Tim Shieff is here, with a flippin’ brilliant recipe, suitable for everyone. Tim makes his with fresh blueberries, but you can use whichever fresh fruit you’ve got.

These vegan pancakes start with a base of flaxseed, a good source of omega 3, which is particularly important in diets that don’t include oily fish. Check out Tim’s pancake video below, or read the full recipe here.


  1. Flaxseed forms a paste when it is mixed with water, and it’s this that gives body to your pancake mix. Make sure you allow the mix to thicken fully by leaving aside for a few minutes.
  2. Keep a nice gap around your pancake batter when you ladle it into the pan. This means they won’t run into each other, and will stay nice and round.
  3. When frying your pancakes, wait for bubbles to form on the surface before flipping. This means the heat has spread through the middle of your batter.
  4. Tim uses a wide metal fish slice to flip his pancakes to make sure they don’t split or tear while he turns them.
  5. Keep your pancakes warm while you make more by keeping them in the oven on a very low heat until you’re ready to tuck in.

Feeling inspired? Find more pancake recipes here, and check out our 17 healthy ways to pimp your pancakes this Shrove Tuesday.

Watch the video: Fluffy Buttermilk Pancakes. Vegan. Korenn Rachelle (October 2021).